-The brewing process-
"It is a hard job but somebody has to do it"!
The brew-house is the heart of our microbrewery. We can brew maximum 250 liters per batch and we can ferment 1500 liters of beer in 3 open fermentation vessels. We keep our beer to mature in controlled temperatures in our cellar and when it is ready it flows straight to our taps with out any filtration, pasteurization or deterioration. Because the best beer is the one that doesn't travel anywhere outside the brewery.
Malt is the soul of the beer. We use only malt from the four basic cereals: Barley, wheat, rye and oat which we select it very carefully from different malt-houses of Europe.
The selected malt for each different beer is run through our mill that gently crush it.
Then the crushed malt is dropped at the mash tun and mixed with warm water on a certain temperature, always according to the brewing technique we want to use. The porridge-like mixture of of crushed grains and water is called the "mash".
A strarch to sugar conversion or also called "sacharification" that's what is happening in the kettles, creating the sweet fermentable liquid called the "wort".
The wort is strained from the malt grains with a method called "lautering" and transferred into the copper brew kettle to a vigorous boil for an hour-hour and a half.
Hops are added at various times during the boling process to impart bitterness, hop flavor and aroma. The boiling of the wort also serves for it's sterilization and concentration.
The hot bitter wort is passed through the heat exchanger to reach the suitable temperature of fermentation.
The cool now wort is pumped into the fermentor. *Yeast is added as well as sterilized air. Sugars are converted by yeast to alcohol and carbon dioxide. The sugars are delivered in our case from malt. The process of "fermentation" takes 5-12 days. Top fermented beers (Ales) ferment between 15-20 °C and bottom fermented beers (Lagers) ferment between 8-12 °C.
*Yeast: Somebody says that is all about the fermentation and there 's a big true on that. Not the only aspect though for a quality beer but indeed a very important factor. We use fresh pure culture yeasts that guarantees a healthy fermentation process and a genuine profile character to every beer.
After fermentation the "green" young beer is poured into aging containers (500l tank and 100l KEG) in our cellar where it is left to mature at lower temperatures in order to improve it's organoleptic characteristics. During maturation a secondary, slow fermentation process takes part that helps beer to obtain the final character.
What is left to do is to send the fully fresh beer straight from the cold cellar to the Taps for our visitors to enjoy.